Nebbiolo is a very eclectic grape variety. From the clayey limestone hills of medium texture it extracts an abundance of trace elements that enrich its structure; from soils rich in quartz sands and silt it picks up fragrant and fruity aromas. The presence of grapes of the Michet variety, characterized by small and sparse bunches, enriches the wine with color and extract. This union creates a wine of great completeness and harmony with a broad and immediate expression of the bouquet.
CULTIVATION OF THE VINEYARD:
The vines are trained in the espalier system with the Guyot system, on hills with a good slope, sometimes very steep.
The grapes, as soon as they are harvested, reach the cellar intact and are quickly pressed and gently de-stemmed to extract only the noblest and most aromatic fractions from the skin and the outermost area of the berry. Fermentation, at a controlled temperature, takes place in thermo-conditioned tanks. The maceration on the skins lasts about 8 days, during which periodic soft pumping over is carried out, so as to allow the must to take possession of all the trace elements present and to delicately extract the coloring material. The racking takes place only when all the sugar has turned into alcohol.
Racked into vitrified concrete vats, specially made with cork insulation, it maintains the post-fermentation temperature of about 22 ° C for a long time. In this way the malolactic fermentation starts and ends spontaneously in a short time. The wine is aged in small oak barrels and assembled in traditional large Slavonian oak barrels which contribute to making it harmonious and balanced, increasing the fineness of the bouquet. The maturation plateau is between 2 and 8 years.
The color is ruby red, tending to garnet. The scent combines the fruity hints of raspberry and the ethereal and spicy ones of violet and vanilla. The flavor is broad and harmonious and balanced, with sweet tannins, never too much in evidence. The woody note is delicate.
Given its structure, it goes well with tasty appetizers, first courses with rich condiments, roasted or stewed meats. It is the ideal companion for cold cuts and aged cheeses.
SERVICE TEMPERATURE: 18 ° C